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baked lemon dill salmon with green beans and steamed rice in a stone bowl
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Baked Salmon with Lemon Dill Sauce

Servings 4

Ingredients

For the lemon dill sauce: 

  • 1 cup dry white wine 
  • 2 tablespoons freshly squeezed lemon juice 
  • 2 tablespoons diced shallot
  • 2 cloves garlic, chopped
  • 2 teaspoons dried dill 
  • 1 cup heavy whipping cream 
  • 5 tablespoons unsalted butter, cut into ½” cubes 
  • Kosher salt, as needed

For the roasted salmon: 

  • 1½ pound salmon, cut into 4 fillets 
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt, as needed 
  • Freshly ground black pepper, as needed 

Instructions

For the lemon dill sauce: 

  • Add the wine, lemon juice, shallot and garlic to a small saucepan and bring to a boil over medium heat. Lower the heat to medium-low then add the dried dill and simmer until the wine has reduced by just over half, about 10 minutes. 
  • Whisk in the cream and continue to simmer over medium-low heat until the sauce has thickened, about 5 minutes. Whisk in the butter, one cube at a time until emulsified into the sauce. Season with salt, to taste. 

For the roasted salmon: 

  • Heat oven to 425ºF. Drizzle the salmon fillets with olive oil and season with salt and pepper. Add to a baking sheet and roast until just cooked through, about 15 minutes. 

For serving: 

  • Add the salmon to plates and ladle the sauce over the top. Serve with rice and vegetables.